Slow Cooker Avocado Corn Chowder

• 8 cups Vegetable Broth
• 5 whole Yellow Potatoes, Cubed Into 1" Pieces
• 1 whole Small Yellow Onion, Coarsely Chopped
• 1 pound Frozen Corn Kernels
• 1 cup Chopped Sweet Bell Peppers Of Your Choice
• 2 cloves Garlic, Pressed And Minced
• 1/4 teaspoons Fresh Thyme
• 1/4 teaspoons Ground Black Pepper
• 4 whole Small Avocados, Peeled, Pitted And Chopped

1. Combine all ingredients except the avocados in a slow cooker.
2. Put the lid on and heat on low for 6 hours.
3. With roughly 30 minutes prior to serving, add 3/4 of the chopped avocado into a large food processor and puree until smooth.
4. Add 1/2 cup of the broth from the soup to the processor and mix until combined.
5. Add an additional 1/2 cup of broth and mix until smooth.
6. Add avocado mixture back into the slow cooker, and add remaining chopped avocado.
7. Heat until warm.
8. Serve.
9. Nutrition info per 1 1/2 cups: 316 calories, 14 g fat, 14 g protein, 31 g carbohydrates, 10 g fiber

vegetable broth, yellow potatoes, yellow onion, kernels, sweet bell peppers, garlic, fresh thyme, ground black pepper, avocados

Taken from tastykitchen.com/recipes/special-dietary-needs/slow-cooker-avocado-corn-chowder/ (may not work)